The process of making kuih cara berlauk is similar like making kuih cara manis. And i learnt a way to grease the mould using pandan leaves, so aromatic when greasing the mould ^_^.
This savoury version also tasted yummy with curry aromatic of minced chicken, soft and fragrance of cake base, so good!
Kuih Cara Berlauk 马来小咸糕* makes ~ 18pcsFor the batter75g all purpose flour or plain flour1 egg (large or A )165ml coconut milk1tbsp corn oilA pinch of salt1/8tsp turmeric powder or yellow food colouring
For the filling100g minced chicken4 shallots, chopped2 garlic, chopped1 and 1/2tsp curry powder (meat type)1/4tsp red chili powder1tsp Malay sweet soy sauce (kicap manis), or you may replace with dark soy sauce and sugar1/4tsp salt or to tasteChopped spring onion and red chiliMethod
- For the batter, mix all ingredients in a mixing bowl, strain the batter. Set aside to rest.
- For the filling, heat 1tbsp cooking oil in a non-stick pan, sauté chopped shallots and garlic till aroma. Add in minced chicken, stir fry till colour changed.
- Add in curry powder, chili powder, soy sauce and salt, stir fry to mix well and continue to stir fry till cooked. Set aside.
- Heat up the Kuih Bahulu mould over low heat on a gas stove.
- When the mould is hot, grease the cavity with cooking oil.
- Spoon batter into each cavity almost 90% full (about 1tbsp), cook till the sides turned slightly harden, then spoon cooked minced chicken at the centre of each batter.
- Top with chopped spring onion and red chili, close with a lid, cook till golden brown (take about 3-4mins, and no more seen uncooked (white) batter).
- Remove the kuih with a skewer, serve warm or cold.
Reference: Dapur Tanpa Sempadan, recipe by Sonia a.k.a Nasi Lemak Lover
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
and co-hosted by Joceline - Butter, Flour & Me.